Pear And Prosciutto Di Parma Salad Food

PROSCIUTTO WITH PEARS AND ARUGULA

Steps:

• Place arugula in bowl. Quarter the pear lengthwise and remove the core. Cut into quarters and then in half again. Dress the pear with the juice of 1/2 lemon, thyme leaves, olive oil, salt and pepper. Place a few leaves of dressed greens on each slice of prosciutto with a slice of pear and roll up into a tight bundle. Cut each bundle in half, to make 16 pieces.

PEAR AND PROSCIUTTO SALAD

Steps:

• Cut pears in half and core them.
• Peel one pear half, chop into cubes and place in a blender with the vinegar, mustard, salt and pepper. Puree until smooth. With the blender running add the olive oil; set aside.
• Cut remaining (unpeeled) pear halves into thin slices and place into a large bowl with the spinach.
• Pour the dressing over the top and gently toss.
• Place greens and pears onto each plate.
• Top each with 1/4 of the prosciutto, candied pecans and serve.

ROASTED PEARS WITH PROSCIUTTO

Steps:

• Preheat oven to 400 degrees F.
• Cut pears in half lengthwise, then use a melon baller or small knife to remove the cores. Cut each half lengthwise into 3 slices.
• Wrap 1 slice of prosciutto around the center of each pear slice. Evenly space the pears on a foil-lined baking sheet.
• Bake until the prosciutto is crisp and begins to brown, 14 to 16 minutes. Transfer to a serving platter and drizzle with vinegar. Serve immediately.

PEACH AND PROSCIUTTO SALAD

Steps:

• For dressing, peel peach. Coarsely chop. Place in a blender or food processor. Add vinegar and salt. Whirl until puréed, then add oil and whirl. Dressing will be quite thick. It will keep well, covered and refrigerated, up to 3 days.
• Just before serving, place spinach in a very large bowl. Slice prosciutto into thin strips. Peel peaches, if you wish. Slice in half, then thinly slice into wedges. Thinly slice onions. Add all to spinach. Drizzle with dressing and sprinkle with nuts. Toss to evenly mix.

FIG AND CRISPY PROSCIUTTO SALAD

Steps:

• Preheat oven to 350 degrees F. Place slices of prosciutto flat on parchment paper over a baking sheet. Bake about 13 minutes, or until fairly crisp. Remove from oven and let cool slightly. Break the prosciutto up into pieces and set aside.
• Assemble salad with the spinach and basil on the bottom. Top with figs and crispy prosciutto, and dress with balsamic vinegar and truffle oil, to taste.

PEAR AND PROSCIUTTO DI PARMA SALAD

Steps:

• In small dishes, place egg whites and bread crumbs.
• In a large skillet over medium high heat, melt butter.
• Dip goat cheese slices first in the egg whites, second in the bread crumbs.
• Cook coated goat cheese in the hot butter until just golden, around 30 seconds for each side.
• Remove and set aside.
• In a small bowl whisk together all the ingredients from orange juice to the pepper.
• On each of 4 salad plates, arrange 3 lettuce leaves.
• Place 2 pear fans on each plate.
• Place/tuck 3 slices of Prosciutto on each plate.
• Center the goat cheese rounds, dividing evenly.
• Drizzle with vinaigrette and sprinkle with walnuts.
• Serve.

PROSCIUTTO AND ASIAN PEAR 'SUSHI'

Steps:

• In a non-reactive saucepan, combine vinegars and simmer. Reduce by 60 to 70 percent until a syrupy consistency is achieved. Keep in mind that the syrup will thicken as it cools. In a bowl, mix julienned pears with lime juice and season with pepper. Using a sushi mat lay out one or two slices of prosciutto. Lay the pear pieces across the bottom of the prosciutto. Roll very tightly.
• PLATING
• Drizzle some vinegar syrup on a plate in a zigzag pattern. Slice rolls like sushi and garnish with chives and cracked peppercorns.

PROSCIUTTO DI PARMA SALAD

Steps:

• Wash, drain and chill all of the greens.
• Remove the core from the radicchio, cut into quarters and chill.
• Cut the prosciutto into strips and set aside.
• Shave the Romano into thin pieces and place in a large salad bowl.
• Add the greens, radicchio, prosciutto, black pepper and oil.
• Toss and serve or arrange on a chilled salad plate in a radial design with the prosciutto in the center.